Recipe from Food 52 via Pastry Affair
Makes 10-11 bars
1 cup unsweetened shredded coconut, lightly packed
3 level tablespoons unrefined virgin coconut oil – This is the coconut oil that actually smells like a coconut.
2 tablespoons honey or agave syrup to keep it vegan – I used a local honey from Marshall’s Farm.
1 teaspoon pure vanilla extract
10-11 roasted and unsalted almonds
1/8 teaspoon kosher or sea salt
4 ounces bittersweet chocolate, chopped or broken in to small pieces if you’re using a bar – You can use either 4-ounces of bittersweet chips or one 4-ounce chocolate bar. I used a 4- ounce Ghirardelli 60% bittersweet bar so I didn’t have to measure out 4oz of chips.